JPH119189A - Milk-containing coffee beverage and its production - Google Patents
Milk-containing coffee beverage and its productionInfo
- Publication number
- JPH119189A JPH119189A JP9169911A JP16991197A JPH119189A JP H119189 A JPH119189 A JP H119189A JP 9169911 A JP9169911 A JP 9169911A JP 16991197 A JP16991197 A JP 16991197A JP H119189 A JPH119189 A JP H119189A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- coffee
- chlorogenic
- acid
- coffee beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、加温状態でも長期
間にわたり香味劣化のないミルク入りコーヒー飲料およ
びその製法である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a coffee beverage containing milk, which does not deteriorate in flavor for a long time even in a heated state, and a method for producing the same.
【０００２】[0002]
【従来の技術】ミルク入りの缶コーヒーは冬場は加温状
態（55〜60℃) でも販売される通年商材であり、清涼飲
料水の売り上げの中でも大きなウェイトを占めている。
ミルク入り缶コーヒーは、常温では12カ月以上も品質が
安定しているのに対し、加温状態におくと急速に製品の
香味が劣化してしまうことが知られている。従って、ミ
ルク入り缶コーヒーの香味を維持するためには、加温状
態で長期間保存しないよう、自動販売機で滞留している
時間を管理し、一定期間経過後にはその製品を廃棄する
などの厳密な商品管理が行われているのが現状である。2. Description of the Related Art Milk-containing canned coffee is a year-round commercial product that is sold even in a heated state (55-60 ° C.) in winter, and occupies a large weight in soft drink sales.
It is known that the quality of canned coffee with milk is stable for more than 12 months at room temperature, but the flavor of the product deteriorates rapidly when heated. Therefore, in order to maintain the flavor of canned coffee with milk, the time spent in vending machines is controlled so that the coffee is not stored for a long time in a heated state, and the product is discarded after a certain period of time. At present, strict product management is performed.
【０００３】この加温状態におけるミルク入り缶コーヒ
ーの香味劣化、具体的には香りの面では乳独特の劣化臭
（すえ臭）の発生、味の面では乳独特のむれっぽい味の
発生、乳成分のこく味（クリーミー感）の消失は、牛乳
等の乳成分に含まれる乳脂肪やコーヒー油脂などが加温
によって複雑な酸化反応を起こして変化することが原因
であると考えられている。かかる加温中の乳脂肪の酸化
反応を抑制するために、抗酸化剤を添加することが考え
られるが、安全性が高く、天然物由来であって、しかも
コーヒーの味に影響を与えない抗酸化剤は少なく、また
味に影響を与えない程度の微量の添加では抗酸化力が期
待できない。Deterioration of the flavor of canned coffee with milk in this heated state, specifically, generation of a peculiar deteriorating odor (sweat odor) in terms of aroma, generation of a milky taste peculiar to milk in terms of taste, It is thought that the disappearance of the kokumi (creamy feeling) of milk components is caused by a change in milk fat and coffee fats and the like contained in milk components such as milk due to a complex oxidation reaction caused by heating. . In order to suppress the oxidation reaction of milk fat during the heating, it is conceivable to add an antioxidant. However, it is highly safe, is derived from natural products, and does not affect the taste of coffee. The oxidizing agent is small, and antioxidant power cannot be expected with a small amount of addition that does not affect the taste.
【０００４】一方、生コーヒー豆抽出物にはクロロゲン
酸およびこの同族体が含まれ、抗酸化作用があることが
知られており、色素の退色防止（特公平１−22872 号、
特開平５−32909 号、特開平６−93119 号公報) 、香料
の劣化防止（特開平４−345693号、特開平４−27374
号、特開平６−38723 号公報) 、ビタミンＣの劣化防止
（特開平６−9603号) への利用が報告されている。On the other hand, green coffee bean extract contains chlorogenic acid and its homologues, and is known to have an antioxidant effect, and is capable of preventing color fading (Japanese Patent Publication No. 1-222872,
JP-A-5-32909 and JP-A-6-93119), prevention of deterioration of fragrance (JP-A-4-345693, JP-A-4-27374)
, JP-A-6-38723) and prevention of deterioration of vitamin C (JP-A-6-9603).
【０００５】生コーヒー豆抽出物の飲料の香味劣化防止
への利用も報告されるが、対象は主にオレンジやレモン
などの果汁飲料や炭酸飲料であって、コーヒー飲料への
利用の報告は少ない。これは、コーヒー抽出物に含まれ
るクロロゲン酸が、一般に苦味や収斂性のともなった酸
味の原因となることから、コーヒー抽出物の香味改善の
ためにクロロゲン酸エステラーゼにて分解して除去する
ことが報告されており（特開昭60-203144 号公報) 、コ
ーヒー飲料ではクロロゲン酸はむしろ減少させるほうが
よいからである。特開平6-38723 号公報には、クロロゲ
ン酸、カフェー酸およびフェルラ酸またはこれらを含有
するコーヒー抽出物を利用した飲食品のフレーバー劣化
防止方法において、コーヒー飲料への添加が開示されて
いるが、加温状態での長期保存（１〜２カ月）における
乳成分の劣化防止を企図するものではなかった。[0005] The use of green coffee bean extract for preventing the deterioration of flavor of beverages has also been reported, but the target is mainly fruit juice drinks such as oranges and lemons and carbonated drinks, and there are few reports of use in coffee drinks. . This is because chlorogenic acid contained in coffee extract generally causes bitterness and astringent sourness, so it can be removed by decomposition with chlorogenic acid esterase to improve the flavor of the coffee extract. It has been reported (JP-A-60-203144) that it is better to reduce chlorogenic acid in coffee beverages. JP-A-6-38723 discloses the addition of chlorogenic acid, caffeic acid and ferulic acid to coffee drinks in a method for preventing flavor deterioration of food and drink using a coffee extract containing them, It was not intended to prevent deterioration of milk components during long-term storage (1 to 2 months) in a heated state.
【０００６】[0006]
【発明が解決しようとする課題】従って、本発明の目的
は、加温状態でも長期間にわたり香味劣化のないミルク
入りコーヒー飲料およびその製法を提供することにあ
る。SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a milk-containing coffee beverage which does not deteriorate in flavor for a long time even in a heated state, and a method for producing the same.
【０００７】[0007]
【課題を解決するための手段】本発明者らは、上記課題
を解決するため鋭意研究を重ねた結果、クロロゲン酸ま
たはクロロゲン酸類の有する抗酸化作用と消臭作用に着
目し、これらをコーヒー抽出液に存在させることによ
り、加温状態におけるミルク入りコーヒー飲料の香味劣
化を抑制できることを見いだし、本発明を完成させるに
到った。Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have focused on the antioxidant and deodorant effects of chlorogenic acid or chlorogenic acids and extracted them with coffee. The present inventors have found that the presence of such a liquid can suppress the deterioration of flavor of a coffee beverage containing milk in a heated state, and have completed the present invention.
【０００８】すなわち、本発明は、乳成分を配合したコ
ーヒー抽出液に、クロロゲン酸またはクロロゲン酸類を
添加することを特徴とする、ミルク入りコーヒー飲料お
よびその製法である。以下、本発明を詳細に説明する。[0008] That is, the present invention is a milk-containing coffee beverage characterized by adding chlorogenic acid or chlorogenic acids to a coffee extract containing a milk component, and a method for producing the same. Hereinafter, the present invention will be described in detail.
【０００９】[0009]
【発明の実施の形態】本発明において、ミルク入りコー
ヒー飲料に配合するコーヒー抽出液は、コーヒー焙煎豆
を抽出して得られる。コーヒー豆の種類は、特に限定さ
れないが、例えば、ブラジル、コロンビア、タンザニ
ア、モカ等が挙げられる。コーヒー豆は１種でもよい
し、または複数種をブレンドして用いてもよい。焙煎は
通常の方法で行えばよく、焙煎の程度は所望する呈味に
より適宜調整すればよい。具体的には、焙煎を深くする
と苦みが強くなり、焙煎が浅いと酸味が強くなる。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a coffee extract to be mixed with a coffee beverage containing milk is obtained by extracting roasted coffee beans. Although the type of the coffee beans is not particularly limited, for example, Brazil, Colombia, Tanzania, Mocha and the like can be mentioned. One type of coffee beans may be used, or a plurality of types may be blended and used. Roasting may be performed by a usual method, and the degree of roasting may be appropriately adjusted depending on desired taste. Specifically, deep roasting increases bitterness, and shallow roasting increases sourness.
【００１０】コーヒー焙煎豆の抽出方法は、特に限定さ
れないが、例えば熱水抽出で行う。本発明において、ミ
ルク入りコーヒー飲料に配合する乳成分は、具体的に
は、生乳、牛乳、全粉乳、脱脂粉乳、生クリーム、濃縮
乳、脱脂乳、部分脱脂乳、れん乳等をいう。[0010] The method of extracting roasted coffee beans is not particularly limited, but is carried out, for example, by hot water extraction. In the present invention, the milk component to be added to the milk-containing coffee beverage specifically refers to raw milk, cow's milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, skim milk, partially skim milk, and lotus milk.
【００１１】本発明においてはコーヒー抽出液にクロロ
ゲン酸、またはクロロゲン酸類を添加する。ここで、ク
ロロゲン酸類とは、少なくともクロロゲン酸、カフェー
酸、フェルラ酸を含んでいればよく、その他、イソクロ
ロゲン酸、ネオクロロゲン酸等を含んでいてもよい。本
発明において使用するクロロゲン酸類は、生コーヒー豆
などの天然物から例えば下記のようにして抽出採取する
ことにより得られる。In the present invention, chlorogenic acid or chlorogenic acids is added to the coffee extract. Here, chlorogenic acids may include at least chlorogenic acid, caffeic acid, and ferulic acid, and may further include isochlorogenic acid, neochlorogenic acid, and the like. The chlorogenic acids used in the present invention can be obtained by extracting from natural products such as green coffee beans, for example, as described below.
【００１２】まず、粉砕した生コーヒー豆に、約0.05〜
20倍重量のエタノールまたは含水エタノールを添加し
て、約60〜100 ℃で、約１時間〜10時間加熱する。冷却
後、不溶性固形分を分離、除去して得られる抽出液に塩
酸濃度が約３〜10％になるように塩酸を添加して、約50
〜100 ℃で、約30分〜５時間加熱攪拌する。次いで、こ
れを濃縮し、濃縮液を水酸化ナトリウム、水酸化カリウ
ムなどを用いて中和し、さらに多孔性重合樹脂に吸着さ
せた後、エタノール等で溶出させて抽出物を採取する。[0012] First, about 0.05-
Add 20 times weight ethanol or hydrous ethanol and heat at about 60-100 ° C for about 1-10 hours. After cooling, hydrochloric acid is added to an extract obtained by separating and removing insoluble solids so that the concentration of hydrochloric acid becomes about 3 to 10%, and about 50% is added.
Heat and stir at 〜100 ° C. for about 30 minutes to 5 hours. Next, this is concentrated, the concentrated solution is neutralized with sodium hydroxide, potassium hydroxide, or the like, and further adsorbed on a porous polymer resin, and then eluted with ethanol or the like to collect an extract.
【００１３】また、生コーヒー豆抽出物は市販品として
入手可能であり、具体的には、〔フレーバーホールダー
RC-30R ；長谷川香料（株）製〕が好適に使用される。[0013] The green coffee bean extract is available as a commercial product.
RC-30R; manufactured by Hasegawa Kaori Co., Ltd.] is preferably used.
【００１４】上記のクロロゲン酸は、コーヒー飲料全量
に対して例えば２〜80 ppm、好ましくは10〜40 ppmの割
合で、またクロロゲン酸類は、例えばコーヒー飲料全量
に対して６〜240 ppm 、好ましくは30〜120 ppm の濃度
で含有させる。The above-mentioned chlorogenic acid is, for example, at a ratio of 2 to 80 ppm, preferably 10 to 40 ppm, based on the total amount of the coffee beverage, and the chlorogenic acid is, for example, 6 to 240 ppm, preferably, at the total amount of the coffee beverage. Include at a concentration of 30-120 ppm.
【００１５】また、コーヒー抽出液には糖分を添加す
る。本発明で用いられる糖分は、ショ糖、グルコース、
フルクトース、キシロース、果糖ブドウ糖液糖、糖アル
コール等から選ばれる少なくとも１種が挙げられるが、
ショ糖が好ましい。[0015] Sugar is added to the coffee extract. The sugar used in the present invention is sucrose, glucose,
Fructose, xylose, fructose glucose liquid sugar, at least one selected from sugar alcohols and the like,
Sucrose is preferred.
【００１６】さらに、本発明におけるミルク入りコーヒ
ー飲料には、副原料としてｐＨ調整剤、乳化剤、香料等
を添加することができる。ｐＨ調整剤は加熱殺菌による
乳蛋白質の沈殿生成を防止できるものであれば特に限定
はされないが、例えば重曹が好適に用いられる。乳化剤
としては、加熱殺菌による乳蛋白質の沈殿生成や、脂肪
の分離を防止できるものであれば特に限定されないが、
例えばショ糖脂肪酸エステル、グリセリン脂肪酸エステ
ル、微結晶セルロースが好適に用いられる。Further, a pH adjuster, an emulsifier, a fragrance and the like can be added to the milk-containing coffee beverage of the present invention as an auxiliary material. The pH adjuster is not particularly limited as long as it can prevent precipitation of milk protein by heat sterilization. For example, sodium bicarbonate is preferably used. The emulsifier is not particularly limited as long as it can prevent precipitation of milk protein by heat sterilization and separation of fat,
For example, sucrose fatty acid esters, glycerin fatty acid esters, and microcrystalline cellulose are preferably used.
【００１７】本発明のミルク入りコーヒー飲料の製法と
しては、具体的には、コーヒー抽出液に所定量の糖分、
例えばショ糖を加え溶解させた後、重曹にてｐＨを6.8
〜7.1 に調整する。さらに、乳化剤を添加した後、乳成
分、香料、上記のクロロゲン酸またはクロロゲン酸類を
加えコーヒー調合液とする。これを例えば60〜70℃に昇
温後、ホモゲナイズ処理し、さらに90℃に昇温後、容器
に充填してレトルト殺菌する。レトルト殺菌は、例えば
115 〜130 ℃、15〜30分間、10〜60Ｆにて行う。ここで
使用される容器としては、例えば缶（アルミニウム、ス
チール）、瓶（ガラス）である。[0017] As a method for producing the coffee beverage with milk of the present invention, specifically, a predetermined amount of sugar,
For example, after adding and dissolving sucrose, the pH is adjusted to 6.8 with sodium bicarbonate.
Adjust to ~ 7.1. Furthermore, after adding an emulsifier, a milk component, a fragrance, the above-mentioned chlorogenic acid or chlorogenic acids are added to obtain a coffee preparation liquid. After the temperature is raised to, for example, 60 to 70 ° C., it is subjected to a homogenizing treatment. Retort sterilization is, for example,
Perform at 10-60F for 15-30 minutes at 115-130 ° C. The containers used here are, for example, cans (aluminum, steel) and bottles (glass).
【００１８】[0018]
【実施例】以下、本発明を実施例を挙げて具体的に説明
するが、本発明はこれらに限定されるものではない。 〔実施例１〕 ミルク入りコーヒー飲料の製造 焙煎したブラジル豆を粉砕した後、攪拌を行いながら、
14倍量の90℃の熱水で、15分間抽出を行った。抽出終了
後、市販の紙製の濾過フィルターで抽出液を濾過し、濾
液を氷冷した。得られた液（以下、コーヒー抽出液）の
可溶性固形分（ブリックス；Brix )は2.3 であり、抽出
率は25% であった。このコーヒー抽出液を1000g 処方で
のコーヒー焙煎豆の使用量が52g になるように秤量し
た。この抽出液に、ショ糖を61g 添加し完全に溶解した
後、重曹を加えpHを6.9 に調整した。これに乳化剤とし
てショ糖脂肪酸エステル0.3gを溶解した後添加した。次
いで、牛乳を120g、香料を1g、クロロゲン酸類〔フレー
バーホールダー RC-30R ；長谷川香料（株）製〕0.033g
を加えて調合液とした。調合液をホモゲナイズ処理（１
次圧150kg/cm2 、２次圧50kg/cm2の計200kg/cm2)して均
質化し、90℃に昇温後、缶に充填し、レトルト殺菌を行
い(124℃, 20分間, F=39) 、目的のミルク入りコーヒー
飲料を得た。EXAMPLES Hereinafter, the present invention will be described specifically with reference to examples, but the present invention is not limited to these examples. [Example 1] Production of coffee beverage containing milk After pulverizing roasted Brazilian beans, while stirring,
Extraction was performed with 14 volumes of hot water at 90 ° C. for 15 minutes. After completion of the extraction, the extract was filtered with a commercially available paper filter, and the filtrate was ice-cooled. The resulting liquid (hereinafter, coffee extract) had a soluble solids content (Brix) of 2.3 and an extraction rate of 25%. This coffee extract was weighed so that the amount of roasted coffee beans in the 1000 g formulation was 52 g. To this extract, 61 g of sucrose was added and completely dissolved, and then the pH was adjusted to 6.9 by adding sodium bicarbonate. 0.3 g of sucrose fatty acid ester was dissolved as an emulsifier and then added. Next, 120 g of milk, 1 g of flavor, and 0.033 g of chlorogenic acids (flavor holder RC-30R; manufactured by Hasegawa Perfume Co., Ltd.)
Was added to obtain a preparation. Homogenize the preparation (1
Primary pressure 150 kg / cm 2 , secondary pressure 50 kg / cm 2 total 200 kg / cm 2 ), homogenized, heated to 90 ° C, filled in cans, sterilized by retort (124 ° C, 20 minutes, F = 39), the desired milk-containing coffee beverage was obtained.
【００１９】〔試験例１〕 ミルク入りコーヒー飲料の
官能評価(1) 基本処方（表１）に、クロロゲン酸、クロロゲン酸類
〔フレーバーホールダーRC-30R ；長谷川香料（株）
製〕を表２に示す濃度で添加し、試料を調製した。[Test Example 1] Sensory evaluation of coffee beverage containing milk (1) Chlorogenic acid, chlorogenic acids [flavor holder RC-30R; Hasegawa Koryo Co., Ltd.]
Was added at the concentrations shown in Table 2 to prepare samples.
【００２０】[0020]
【表１】 [Table 1]
【００２１】[0021]
【表２】 [Table 2]
【００２２】調製した各試料を55℃、2 カ月保存した
後、官能評価を行った結果を下記表３に示す。After storing each prepared sample at 55 ° C. for 2 months, the results of sensory evaluation are shown in Table 3 below.
【００２３】[0023]
【表３】 [Table 3]
【００２４】以上の結果より、クロロゲン酸類のコーヒ
ー飲料への最大添加量は240ppm（試料５：クロロゲン酸
換算で80 ppm）、最低添加量は6 ppm （試料２：クロロ
ゲン酸換算で2 ppm)と判断された。From the above results, the maximum amount of chlorogenic acids added to a coffee beverage was 240 ppm (Sample 5: 80 ppm in terms of chlorogenic acid), and the minimum amount was 6 ppm (Sample 2: 2 ppm in terms of chlorogenic acid). It was judged.
【００２５】〔試験例２〕 ミルク入りコーヒー飲料の
官能評価 (2) 基本処方（表１）のもの、および基本処方にクロロゲン
酸類（フレーバーホールダー RC-30R ）を33 ppm添加し
たものをそれぞれ調製した。これらを55℃、2カ月間保
存し、冷蔵庫保存品をコントロールとして11名のパネラ
ーにより官能評価を行った。乳の「すえ臭」について
は、基本処方では55% のパネラーがコントロールに比べ
て“非常に強い”または“ かなり強い”と評価したの
に対し、フレーバーホールダー RC-30R 添加処方では、
10% 程度まで低下した。また、乳の「むれっぽさ」につ
いては、70% のパネラーがコントロールに比べて“やや
感じる”と評価したが、フレーバーホールダー RC-30R
添加処方では、この評価は10% にまで減少し、“差がな
い”と評価したパネラーが、75% にのぼった（図１）。Test Example 2 Sensory Evaluation of Milk-Containing Coffee Beverage (2) The basic formula (Table 1) and the basic formula prepared by adding 33 ppm of chlorogenic acids (flavor holder RC-30R) were prepared. . These were stored at 55 ° C. for 2 months, and sensory evaluation was carried out by 11 panelists using the products stored in the refrigerator as a control. 55% of panelists in the basic formula rated “very smell” of milk as “very strong” or “very strong” compared to the control, while the flavor holder RC-30R added formula showed
It decreased to about 10%. In addition, 70% of panelists rated the milk “mulliness” as “feeling slightly” as compared to the control, but the flavor holder RC-30R
With the additive formulation, this rating was reduced to 10%, with 75% of panelists rating "no difference" (Figure 1).
【００２６】[0026]
【発明の効果】本発明によれば、加温状態でも長期間に
わたり香味劣化のないミルク入りコーヒー飲料が提供さ
れる。従って、冬季に加温状態で販売されているミルク
入り缶コーヒーについての保存期間の延長が可能となる
ので、商品管理に要する努力の削減、商品の廃棄率の低
下に役立つ。According to the present invention, there is provided a milk-containing coffee beverage having no flavor deterioration for a long period of time even in a heated state. Accordingly, it is possible to extend the storage period of the canned coffee with milk that is sold in a heated state in the winter season, thereby reducing the effort required for product management and reducing the product disposal rate.
【図１】本発明によるミルク入りコーヒー飲料の官能評
価結果を示す。FIG. 1 shows the results of sensory evaluation of a milk-containing coffee beverage according to the present invention.
Claims (5)
ロロゲン酸またはクロロゲン酸類を添加することを特徴
とする、ミルク入りコーヒー飲料の製法。1. A method for producing a coffee beverage containing milk, comprising adding chlorogenic acid or chlorogenic acids to a coffee extract containing a milk component.
ン酸、カフェー酸、フェルラ酸を含む生コーヒー豆抽出
物である請求項１記載の製法。2. The method according to claim 1, wherein the chlorogenic acids are green coffee bean extracts containing at least chlorogenic acid, caffeic acid and ferulic acid.
る添加量が、2 〜80ppmである請求項１記載の製法。3. The method according to claim 1, wherein the addition amount of chlorogenic acid to the total amount of the coffee beverage is 2 to 80 ppm.
する添加量が、6 〜240 ppm である請求項１記載の製
法。4. The method according to claim 1, wherein the amount of the chlorogenic acids added to the total amount of the coffee beverage is 6 to 240 ppm.
ロロゲン酸またはクロロゲン酸類を添加することを特徴
とする、ミルク入りコーヒー飲料。5. A coffee beverage containing milk, characterized by adding chlorogenic acid or chlorogenic acids to a coffee extract containing a milk component.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9169911A JPH119189A (en) | 1997-06-26 | 1997-06-26 | Milk-containing coffee beverage and its production |
| JP16991297A JP3689533B2 (en) | 1997-06-26 | 1997-06-26 | Milky coffee beverage and method for producing the same |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9169911A JPH119189A (en) | 1997-06-26 | 1997-06-26 | Milk-containing coffee beverage and its production |
| JP16991297A JP3689533B2 (en) | 1997-06-26 | 1997-06-26 | Milky coffee beverage and method for producing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH119189A true JPH119189A (en) | 1999-01-19 |
Family
ID=52446461
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16991297A Expired - Lifetime JP3689533B2 (en) | 1997-06-26 | 1997-06-26 | Milky coffee beverage and method for producing the same |
| JP9169911A Pending JPH119189A (en) | 1997-06-26 | 1997-06-26 | Milk-containing coffee beverage and its production |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16991297A Expired - Lifetime JP3689533B2 (en) | 1997-06-26 | 1997-06-26 | Milky coffee beverage and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (2) | JP3689533B2 (en) |
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| WO2001097624A1 (en) * | 2000-06-20 | 2001-12-27 | Calpis Co., Ltd. | Acidic milky drink |
| JP2003034636A (en) * | 2001-07-19 | 2003-02-07 | Kao Corp | Lipid metabolism-improving agent |
| JP2003204756A (en) * | 2002-01-15 | 2003-07-22 | Kao Corp | Packed coffee beverage |
| JP2003204755A (en) * | 2002-01-15 | 2003-07-22 | Kao Corp | Packed coffee beverage |
| JP2003210119A (en) * | 2002-01-22 | 2003-07-29 | T Hasegawa Co Ltd | Odor-suppressing agent for milk or animal protein |
| JP2004267158A (en) * | 2003-03-11 | 2004-09-30 | T Hasegawa Co Ltd | Method for preventing deterioration in taste and flavor of functional food and drink |
| JP2006335723A (en) * | 2005-06-03 | 2006-12-14 | Japan Tobacco Inc | Blood coagulation retardant |
| WO2007077746A1 (en) | 2005-12-30 | 2007-07-12 | Ito En, Ltd. | Container-packed coffee beverage and process for production thereof |
| JP2008088187A (en) * | 2007-12-10 | 2008-04-17 | Kao Corp | Lipid metabolism-improving agent |
| JP2008189681A (en) * | 2008-03-31 | 2008-08-21 | Kao Corp | Lipid metabolism improving agent |
| JP2009153440A (en) * | 2007-12-26 | 2009-07-16 | Kirin Holdings Co Ltd | Packaged black coffee beverage and method for producing the same |
| JP2010075178A (en) * | 2008-08-29 | 2010-04-08 | Suntory Holdings Ltd | Milk-containing drink |
| JP2010075183A (en) * | 2001-06-13 | 2010-04-08 | Givaudan Sa | Taste modifying agent containing chlorogenic acid |
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| JPH0427374A (en) * | 1990-05-23 | 1992-01-30 | T Hasegawa Co Ltd | Prevention of deterioration of flavor of food and drink |
| JPH0823939A (en) * | 1994-07-14 | 1996-01-30 | Sanei Gen F F I Inc | Preventing agent for flavor of beverage from deteriorating and prevention of flavor of beverage from deteriorating |
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| JP4800551B2 (en) * | 2000-06-20 | 2011-10-26 | カルピス株式会社 | Acidic milk beverage |
| JP2015164422A (en) * | 2001-06-13 | 2015-09-17 | ジボダン エス エー | Taste modifiers comprising chlorogenic acid |
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| JP2018085990A (en) * | 2001-06-13 | 2018-06-07 | ジボダン エス エー | Chlorogenic acid-containing taste modification agent |
| JP2010075183A (en) * | 2001-06-13 | 2010-04-08 | Givaudan Sa | Taste modifying agent containing chlorogenic acid |
| JP2013230159A (en) * | 2001-06-13 | 2013-11-14 | Givaudan Sa | Taste modifier comprising chlorogenic acid |
| JP2012228260A (en) * | 2001-06-13 | 2012-11-22 | Givaudan Sa | Taste modifier comprising chlorogenic acid |
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| JP2003204755A (en) * | 2002-01-15 | 2003-07-22 | Kao Corp | Packed coffee beverage |
| JP2003204756A (en) * | 2002-01-15 | 2003-07-22 | Kao Corp | Packed coffee beverage |
| JP2003210119A (en) * | 2002-01-22 | 2003-07-29 | T Hasegawa Co Ltd | Odor-suppressing agent for milk or animal protein |
| JP2004267158A (en) * | 2003-03-11 | 2004-09-30 | T Hasegawa Co Ltd | Method for preventing deterioration in taste and flavor of functional food and drink |
| JP2006335723A (en) * | 2005-06-03 | 2006-12-14 | Japan Tobacco Inc | Blood coagulation retardant |
| EP1967076A4 (en) * | 2005-12-30 | 2009-11-18 | Ito En Ltd | Container-packed coffee beverage and process for production thereof |
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| WO2007077746A1 (en) | 2005-12-30 | 2007-07-12 | Ito En, Ltd. | Container-packed coffee beverage and process for production thereof |
| JP2008088187A (en) * | 2007-12-10 | 2008-04-17 | Kao Corp | Lipid metabolism-improving agent |
| JP2009153440A (en) * | 2007-12-26 | 2009-07-16 | Kirin Holdings Co Ltd | Packaged black coffee beverage and method for producing the same |
| JP2008189681A (en) * | 2008-03-31 | 2008-08-21 | Kao Corp | Lipid metabolism improving agent |
| JP2010075178A (en) * | 2008-08-29 | 2010-04-08 | Suntory Holdings Ltd | Milk-containing drink |
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Also Published As
| Publication number | Publication date |
|---|---|
| JPH119190A (en) | 1999-01-19 |
| JP3689533B2 (en) | 2005-08-31 |
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